Ingredients10 m servings 183 cals
- Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.
Per Serving: 183 calories; 18.7 g fat; 3.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 9
I needed to add more sugar for my tastes, but this was excellent. I used my immersion blender to emulsify it and it stayed mixed for the 3 days it took to finish it off. Thanks!
This tastes awesome! I used an emulsion mixer to help make the cranberries and garlic smaller. It blended up great! This will be my go to vinaigrette from now on.
This is a great salad dressing! It came out thick , so I think it could also be used as a sauce to marinate chicken, beef or pork. Just add more vinegar and/or water to thin it out.
This is delicious!! I cut back on the sugar by 3/4 cup and it still tasted fine.
Love this recipe with Spinach, candied pecans and more craisins. We also found some Pear/Cranberry Balsamic vinegar that we used! Delicious!
Great recipe! Hubs and I like it even better with a splash of cherry concentrate and a little less oil. It's truly a versatile dressing and we like to triple it so there's no excuse not to eat ...
Marianne mentioned on the Buzz and on Pinterest that this vinaigrette was yummy. Marianne has never steered me wrong!